Archive for April, 2010

Fuji-Takasago Brewery certainly makes for long titles!
Located in Fujinomiya City, it is not truly a completely local brewery as it has been absorbed in a bigger conglomerate of the same name.
On the other hand, regular staff are local and the concept of sake brewing is very much according to the Shizuoka tradtion and tastes.

This particular bottle is pretty rare as only 30 (720 ml) of them were made before the rest of the batch was modified with water and more sterilization.

The sake was brewed according to the Yamahai method.
Although it is not a junmai (alcohol was added), it is a genshu, meaning than no pure water was further added to lower the alcohol content. Moreover it is a “nama”, meaning unpasteurized.

Taste: Sweetish attack. Turns dry and deliciously acid very quickly.
Complex. Cherries, coconuts, mirabelles, pineappple.
Fades away very quickly with notes of bitter choclate, apricot, coffee beans and dry almonds.
Surprisingly mild for such a high alcohol content.
Holds its own so well with any food.

Overall: Surprisingly elegant for a Yamahai.
No wonder so many breweries in Shizuoka are tackling this kind of sake judged “rustic” in other Prefectures. Shizuoka yeast influence?
Most probably.
Another sake for all seasons, to be appreciated at all temperatures on its own or with food, chilled, at room temperature or “nurukan” (40~45 degrees)!

Takashima Brewery in Hamamatsu has been receiving a lot of attention in Japan these last two years after being given the accolade by DANCYU magazine last year. Its brews are avidly searched through the nation. Although they are readuly available in Shizuoka, they are still a rarity elsewhere, except maybe in Tokyo.

This is a sake out of the ordinary as only 100% (1 to 1) ratio of water has been used in brewing the sake, whereas modern method makes use of 130~140% of water (rice being the basic 100% ratio base).
Furthermore it had been made in the old fashion when sake traders added water to sake bought in kegs to make it milder to the taste.
The alcohol was also lower than in present days.
Accordingly, takashima Brewery kept the alcohol level of this particular brew lower than usual as an experiment

Rice: Homarefuji and Aichi no Kaori (Shizuoka Prefecture)
Rice milled down to 60% (Homarefuji) and 65% (Aichi no Kaori)
Alcohol: under 15 degrees
Contents: 1.8l
Bottled in March 2010

Clarity: very clear

Colour: Golden hue

Aroma: Complex, flowery and fruity: pineapple, almonds.

Body: fluid

Taste: Soft and dry attack backed by junmai petilllant tingle.
Linger for a short while with a sweetish flowery note.
Complex, dry and fruity. Pienapple, almonds, brown sugar and apricots.
Very soft and pleasant on the palate.
Holds its own well with food with welcome acid note.

Overall: A sake for all seasons.
To be enjoyed chilled, at room temperature or “nurukan” (45 degrees).
Typical of Takashima Brewery.
Should please both ladies and gentlemen on its own or with any kind of meal.
An extremely underrated beauty!

In spite of the passing away of the nationally famous sake masterbrewer, Mr Hase, his apprentices have taken up the job of continuing producing brews in the greatest Noto tradition (Noto peninsula in Ishikawa Prefecture) at Doi Brewery in Kakegawa City and helped maintain the highest rank for the pleasure of all.

Kaiun Sakura Hana is a regular feature put out just before the cherry blossom season for which the magnificent Doi Brewery is celebrated for.

There are very few indications as to how the sake is made, but it is a Junmai Ginjo.

Taste: Dryish attack, junmai tingle, shortish tail.
Fruity and complex.
Bananas, dry almonds, later backed up by coffee beans and bitter chocolate and peaches.
Very soft at the back of the mouth.
Holds its own well with food with a drier note.

Overall: A beautiful, very flowery sake to be enjoyed on its own, although it goes well with any food. Best appreciated at room temperature, although many will like it slightly chilled. Feminine in aroma, but more direct in taste!